Herby Garlic Rolls – Indulge in the perfect holiday side dish with a basket of homemade garlic and herb rolls! Made with plenty of garlic, fresh rosemary and herbs, these soft dinner rolls are a must-have for family dinners or celebration meals like Thanksgiving and Christmas. Even if you’ve never made homemade dinner rolls, don’t worry because I explain it all and walk you through the steps, and make it EASY for you to master homemade rolls!
Table of Contents
- Easy Garlic Herb Rolls Recipe
- Ingredients in Homemade Garlic Rolls
- How to Make Dinner Rolls with Garlic and Herbs
- Tips for The Best Garlic Dinner Rolls
- What to Serve with Herbed Garlic Rolls
- Flavor Variations for Dinner Rolls with Herbs and Garlic
- Storage Instructions
- Can I Make Garlic and Herb Dinner Rolls in Advance?
- Recipe FAQs
- Herb Garlic Rolls Recipe
- More Easy Dinner Roll Recipes:
Easy Garlic Herb Rolls Recipe
Who doesn’t love homemade rolls? Eaten fresh from the oven, there’s really nothing better! I know it can be intimidating to make homemade bread or dinner rolls because many people are scared to work with yeast. But never fear!
I am here to walk you through the steps, and give you my tips and tricks along the way for success so that in about 90 minutes from start to finish you’ll have a basket of dinner rolls ready!
These garlic dinner rolls are soft, fluffy, and loaded with tons of flavor from plenty of freshly minced garlic, fresh rosemary, and herbs de Provence.
Whether you want to make these as a wonderful comfort food side for your next family dinner, or you want to serve them at your Thanksgiving, Christmas, or New Year’s celebrations, no one ever says no to homemade dinner rolls!
Ingredients in Homemade Garlic Rolls
These garlic bread rolls are made with truly only a handful of very basic ingredients that are fridge and pantry staples including the following:
- Water
- Whole milk
- Unsalted butter
- Honey
- Active dry yeast
- All-purpose flour
- Egg
- Salt
- Garlic
- Herbs de Provence or fine herbs – Read the FAQs below for more on herbs
- Fresh Rosemary
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Dinner Rolls with Garlic and Herbs
You’ll need to plan ahead when you make these rolls because the dough needs to rise twice – about 20-25 minutes each rise, for about 45 minutes inactive or rising time.
However the active prep time, and baking time, are about 20 minutes each, so all in all, about 90 minutes total time.
Step 1: Heat water, milk, butter, and honey in the microwave until it reaches 110°F as registered by a digital thermometer or to the temp directed on your yeast packet.
Step 2: Pour the milk mixture into the bowl of a stand mixer and sprinkle the yeast on top. It will start to bubble in a few minutes.
Step 3: Add in the flour, herbs, salt, garlic, and beaten egg.
Step 4: Fit your stand mixer with the dough hook attachment and mix until the dough is smooth.
Step 5: Form the dough into a ball and transfer it to a greased bowl. Cover the bowl and let the dough rise for about 20 minutes. (first rise)
Step 6: On a lightly floured surface, divide the dough into 16 even pieces and roll each into a ball.
Step 7: Place the dough balls into a greased baking pan or one that’s been lined with parchment, cover, and let them sit for another 20 minutes. (second rise).
Step 8: Brush the rolls with melted butter and additional herbs de Provence, sprinkle with fresh rosemary, and bake in a preheated oven until golden brown.
Step 9: Cool slightly and serve!
Can I Make Homemade Dinner Rolls Without a Stand Mixer?
Don’t have a stand mixer? No problem! You can make these dinner rolls by hand. It will be a bit more labor-intensive, but they’ll turn out just fine.
Here is what I suggest:
- To mix the dough by hand, follow the instructions up to where you are going to combine the milk yeast mixture and flour mixture.
- Make a well in the center of the flour mixture pour in the milk and yeast mixture and use a wooden spoon or spatula to combine everything until a dough forms.
- Then knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
- Continue by following the rest of the recipe as written with allowing the dough to rise, divide and form balls, place in pan, second rise, bake and serve.
Tips for The Best Garlic Dinner Rolls
Yeast: I use active dry yeast for these herb and garlic dinner rolls. Do not confuse active and instant dry yeast. They are different and I have not tested the recipe with instant and with bread making, unless you’re an expert, just follow the recipe as written and use active dry yeast.
How Much Active Dry Yeast To Use?
In the US, yeast is often sold in packets of three. Each packet is usually 1/4-ounce of yeast, which is about 1/2 tablespoon.
This recipe calls for 1 tablespoon yeast which means you’ll use 2 packets (provided they’re standard 1/4-ounce packets).
If you’re a bread maker and buy your yeast in bulk, it’s easy to just scoop out 1 tablespoon from the container.
Expiration dates: There are a few dry ingredients used in baking that it’s of the utmost important to check for freshness among them include baking soda, baking powder, and yeast.
When the liquids come into contact with the yeast, it will come to life and you’ll know this by seeing little bubbles. If your yeast is old or expired, it won’t spring to life, no bubbles means no air, which means flat, heavy dinner rolls that won’t be good.
Temperature Matters: Pay attention to the temperature of your liquid mixture. If it’s too cold, your yeast won’t wake up. However, if it’s too hot, you risk killing the yeast. Heat the mixture as close as possible to the temperature listed on the yeast packaging, usually about 110F. I do this by heating the mixture in 5 to 10-second bursts in the microwave.
An instant-read thermometer is your best friend. If you are relying on the ‘stick a finger in it’ method, it needs to feel quite hot, like a very hot shower would. I don’t advise this for novice bread makers though! You don’t know what you don’t know.
Rise Times: Don’t rush the rising times of 20 minutes each time. These moments are when the magic happens, and your rolls get that dreamy softness. Be patient, it’s worth it. However, more is not necessarily better. There is such a thing as over-proofing (or over-rising) your dough which can cause problems when it bakes. Just stick to the recipe and you’ll be fine.
Uniformity is Key: If you want your rolls to look as good as they taste, and to bake evenly, try to make each the same weight. If you have a digital scale, break it out. About 600 grams, or 2 ounces each, is what you’re looking for.
Consistency is the name of the game here although using the eyeball method will work and I find less of a problem here, compared to using the stick-a-finger-in-it method to check the temp of the liquid.
What to Serve with Herbed Garlic Rolls
These rolls are a must on your holiday table – I am thinking Thanksgiving, Christmas, New Year’s and Easter.
They are also an awesome treat for a weeknight dinner or slightly more special Sunday family dinner. Any time you serve them, I guarantee people will love them.
If you’re in need of my top picks for holiday recipes where the rolls will also be great, here are some ideas:
- Foolproof Roast Turkey
- Classic Mashed Potatoes
- Easy Foolproof Gravy
- The Best Classic Traditional Stuffing
- The Best Sweet Potato Casserole
- Green Bean Casserole (from scratch, no canned soup)
- Cabernet Cranberry and Blueberry Sauce
- Honey-Baked Ham
Of course if you want to make them for more non-holiday recipes and serve them with a Mississippi Pot Roast, Slow Cooker Beef Stew, or along any other entree + a classic House Salad, they’ll be great.
Flavor Variations for Dinner Rolls with Herbs and Garlic
If you want to put your own spin on these holiday dinner rolls, I’ve got some other ideas:
- Add some flaky sea salt on top
- Add a bit of Parmesan cheese to the dough or sprinkle a bit on top before baking
- No fresh rosemary? Fresh thyme, oregano, or parsley can be used, although rosemary feels and tastes the most “holiday” themed for me
Storage Instructions
I recommend serving these fresh, right out of the oven so you get warm, very soft rolls. If, by some miracle, you have leftovers, they’ll keep in an airtight container at room temp for 2-3 days.
You can technically freeze a loaf of baked sandwich bread, and rolls aren’t any exception, however rolls from the freezer is not for me personally. Your mileage may vary.
Can I Make Garlic and Herb Dinner Rolls in Advance?
If you’re serving these for a special occasion, I know how nice it is to be able to make things in advance. However, dinner rolls aren’t really one of those things unfortunately.
The best compromise I can suggest is to make them the night before, store them in the baking pan very tightly covered with foil, and before your event, pop the pan in a 250F oven for about 5-10 minutes, still covered.
This is just to warm them through, not to actually “cook” them any more. More cook time them will result in dry, hard rolls.
Recipe FAQs
This recipe calls for active dry yeast which means you’ll have to proof it (let it sit for 5 minutes to see if it creates bubbles as proof it’s alive) in a warm liquid mixture before adding it to the dough.
I haven’t tried this recipe with instant yeast. If you know how to bake bread well, you know you’ll need to use a larger quantity, and things will move quicker. If you’re not a bread maker, do yourself a favor and use active dry yeast to keep it easier on yourself.
All-purpose flour is the ideal choice for Garlic Dinner Rolls due to its versatility and balanced protein content (around 10-12%), which works for structure and rise, resulting in a soft and tender crumb, perfect for fluffy dinner rolls. I am without a doubt always partial to King Arthur All-Purpose Flour. It’s a few dollars more than a more generic type of AP flour, but the proof is in the pudding, or in this case in the dinner rolls. I only bake with KAF from bread to cookies and cakes.
Bread flour has a higher gluten (protein) content of about 14% and while this is great when you want chewy French bread or a baguette, it doesn’t give you the buttery soft texture these rolls are known for so I don’t recommend it.
I’ve never made bread using gluten-free flour so I really cannot give any advice other than the recipe will not work as written by just swapping in GF flour for the AP flour. You’ll have to do some extensive research to see what other modifications you’ll need to make.
Herbs de Provence are a mixture of dried Provencal herbs and spices. Traditionally this includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf.
This is an herb mixture defined as equal amounts of chopped fresh parsley, chives, tarragon, and chervil.
For these garlic and herb dinner rolls, I prefer using herbs de Provence rather than fine herbs, although both will work.
The most common substitute and that you likely have in your cupboard is probably Italian seasoning. It’s not an exact match – the former is French and the later is Italian – but it will work in a pinch.
While the recipe allows for either to be brushed on top before baking, using butter will create, well, more buttery looking and buttery tasting rolls.
Using egg wash will give your rolls a beautiful, darker golden sheen. It’s a matter of personal preference although I tend to be a butter girl.
One of the most common reasons for dough not rising is expired yeast. Always check the expiration date on your yeast before using it.
Additionally, making sure your liquid mixture is at the right temperature for yeast activation is crucial which is why I mention many times that an instant read thermometer is really helpful.
Usually too much flour is what causes dry, hard, or dense rolls.
Make sure to measure your flour carefully so you don’t add too much. I
In bread making, if in doubt, err on the side of less flour and a sloppier, wetter dough. In general the more sloppy, sticky, tacky, and difficult a dough is to come together, the better the finished product will be in terms of taste and texture, albeit annoying and messy in the moment!
Of course, there’s a balance. You need to add enough flour to actually create a dough, but don’t unnecessarily exceed the listed quantity.
I am not sure because I haven’t tried. However, if you’re looking for a great bread recipe make in a cast iron skillet, this Classic Skillet Cornbread is easy and a keeper.
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Herb Garlic Rolls
Ingredients
- ⅔ cup of water
- ½ cup milk, whole milk or 2% recommended
- 3 ½ tablespoons unsalted butter + 1 tablespoon for brushing/topping
- 1 ½ tablespoons honey
- 1 tablespoon active dry yeast, if using typical packets, use 2 packets that are 1/2-ounce each; See Notes*
- 4 cups all-purpose flour
- 1 large egg, lightly beaten
- 2 cloves garlic, finely minced, or to taste
- 1 teaspoon of salt
- 1 teaspoon of herbs de Provence, divided** (See Notes)
- 1 teaspoon fresh rosemary, minced; or as desired
Instructions
- To a medium, microwave-safe bowl, add the water, milk, 3 1/2 tablespoons butter, honey, and heat with high power until the mixture is about 110F, or the temperature that is indicated and directed by the yeast manufacturer. I recommend heating the mixture for about 30 seconds at first, then heat it in 10-second bursts until it's at the correct temperature. Tips – Do not guess, especially if you're a more novice bread baker. Use a digital read thermometer so you know for sure. If the mixture is too cool, the yeast won't activate; however, if it's too hot, you'll kill the yeast. If you absolutely must rely on sticking a finger in it, it should feel fairly hot, like a hot shower, as this is 12 degrees Fahrenheit above human body temperature so will and should feel like a hot shower.
- To the bowl of a stand mixer fitted with the dough hook, add the milk mixture, sprinkle the active dry yeast over the top, and allow the yeast to proof for about 6-8 minutes, or until bubble. Tips – "Proof" in bread-making means that the yeast need to prove they can come to life, which will be evident by the formation of bubbles. If you don't see bubbles, do not carry on. Start over with very fresh yeast and pay close attention to the temperature of the liquid mixture. If you're going to make the recipe without a stand mixer, that's fine. Add everything to a very large mixing bowl and carry on.
- Add the flour, beaten egg, garlic, salt, 1/2 teaspoon herbs de Provence, and mix on low speed for 1 to 2 minutes. If the dough is sticking to the sides (a lot), add about 3 tablespoons additional flour, or until the dough can be pulled in and combine. Tips – In bread-making, the sloppier, wetter, and looser you can keep your dough and resist the urge to add flour, the softer, lighter, and more tender the finished rolls or bread will be. There is a balance, of course, you need to add enough flour to create a dough, but a light hand with flour is always preferred. I always use King Arthur All-Purpose Flour for best results.
- Continue mixing for about 4 minutes, or until the dough has come together in a nice, smooth ball.
- Spray a large mixing bowl with cooking spray, spray your hands with cooking spray, transfer the dough ball to the sprayed bowl, cover with plastic wrap (spray the underside that will be in contact with the dough with cooking spray too), cover tightly, and allow it to rise for about 20 minutes. Tips – The warmer your kitchen is, the faster dough will rise. If you're making these rolls in a cold midwest or northeast kitchen around the holidays, you may need 25-30 minutes. Dough won't quite double in volume, but it will be visibly bigger and filled with air. This is the first rise. Don't throw away your plastic wrap, you'll need it in step 8.
- After the first rise, punch down the dough with a fist (spray it, this is fun!) and divide the dough into 16 equally sized balls. If you have a digital kitchen scale, I highly recommend weighing the dough balls. Each should weigh about 2 ounces (60 grams).
- Place the dough balls in a 9×9-inch baking pan that's been lined with parchment paper, and sprayed well with cooking spray.
- Place the plastic wrap over the baking pan, and allow the dough to rise for about 20 minutes. This is the second rise. Again, the warmer the kitchen, the faster this will go; and if your kitchen is chilly, you may want to give this 25-30 minutes.
- While the dough is on the second rise, preheat your oven to 400F.
- After the second rise, but before baking, melt the additional 1 tablespoon butter in a small microwave-safe bowl, add the remaining 1/2 teaspoon herbs de Provence, and evenly brush the melted butter + herb mixture over the top of the dough. Tips – This helps to add a more buttery taste and to give a lightly golden brown color and sheen the finished rolls. However, some people like to brush the dough with a beaten egg + 1 tablespoon water and prefer an egg wash to melted butter. An egg wash creates a darker color and sheen, and adds a slightly bit of a firmer crust in my opinion. I generally prefer butter but it's your choice.
- Evenly sprinkle with fresh rosemary, to taste. Tip – If all you have is dried rosemary, that's fine but use more sparingly as the flavor is more concentrated in dried herbs than with fresh and rosemary is already a fairly strong herb.
- Bake the rolls for about 20 to 25 minutes, or until they have puffed, are lightly golden browned, and are set and done. Tips – For best results, I highly recommend rotating your baking pan once midway through the baking process to ensure even cooking and browning as no oven is perfect, and this is a hot oven, and the dough is delicate cooks quickly. I personally like my bread on the lighter side and am fanatical about pulling it out at the first signs of browning, which in turn makes for moister rolls rather than dry, but it's personal preference once you know for sure the rolls are done and cooked through.
- Allow the rolls to cool momentarily or until they're cool enough to remove from the baking pan and serve.
- Extra rolls will keep airtight at room temp for up to 2-3 days, although like any homemade bread, fresh is always best. I have never frozen the rolls although bread in general is safe to freeze for up to about 3-4 months. This isn't a great recipe to make ahead of time, although please read the blog post and the section above the FAQs area with my suggestions on a decent compromise for making-ahead, such as for a busy Thanksgiving or Christmas holiday meal.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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